Night Kitchen Gardens

Growing news from our small production garden.  Using organic practices, we are growing a large selection of herbs and heirloom vegetables.  Posts, photos, and recipes to follow.


  • Green Sauce #1 (5/28/2017) - I’ve always been fascinated by using ‘unusual’ parts of vegetables.  We throw away, or compost, incredibly edible greens routinely and there is a lot of nutrition and flavor available.  This recipe started as an idea to use up some incredible
  • Chicken Mole Pronto (7/20/2016) - I grew up with a good dose of traditional Mexican food mixed into our midwestern diet.  The connecting link was through my dad’s side of the family who had a restaurant in Ciudad Victoria, Mexico along with a dentist office in Mexico
  • Vindaloo and Avocado (4/9/2016) - This recipe is derived from “Super Natural Every Day”, by Heidi Swanson.  It is definitely a keeper of a cookbook and this take on guacamole is definitely a keeper. Ingredients: 2 ripe avacados 1 small yellow onion, finely chopped 2 cloves
  • Butternut Squash Soup (12/21/2015) - Fun little soup tonight – butternut squash soup with crispy shallots. Local butternut squash from Provident Farms, Blades Farms Honey Crisp Apples, and Night Kitchen Coffee Vindaloo curry. Topped off with some crispy thyme flavored shallots. Recipe is really straightforward and more
  • Summertime Is Almost Over (8/29/2015) - Nearing the end of summer is always bittersweet – corn is disappearing, tomatoes are winding down, peaches are almost gone and we are getting into the garden lull where we are between summer and fall.  And I’ve been neglecting the
  • Eggplant and Potatoes (8/29/2015) - This is a take on an Northern Indian recipe – Aloo Baingan – Eggplant and Potatoes laced with fennel using what we had in the garden when I went out today.  The recipe is inspired by one I saw on
  • Summer Squash Revisited (6/26/2015) - Last Monday we had a wonderful confluence of events – a day off where we wandered around Dorchester and Talbot counties and visited some neat places, picked up some fresh produce (local sweet corn and white onions from Emily’s produce),
  • Caprese a El Greco (6/25/2015) - Yes, I am mixing all sorts of culinary terms in multiple languages while referencing art history.  Caprese is traditionally comprised of tomatoes, mozzarella, basil and olive oil.  This basic combo of tomato/cheese/herb/olive oil can inspire many interpretations.   My Greek
  • Calabacitas – Night Kitchen Style (6/15/2015) - What do you call someone who plants more than one summer squash – I don’t know but I think I was a bit….optimistic.  Here is a great way to build really traditional Mexican flavors with just a few ingredients and
  • Tis the Season for Peas (6/7/2015) - We’ve had a pretty good crop of peas show up – although we started late this year, the bush peas are in form and the climbing peas are starting to get right as well.  There are a bunch of different